Both the décor and the cooking at this stylish, laid-back restaurant follow a ‘back-to-nature’ ethos, with wood and stone setting the scene and menus championing ingredients from Ireland’s Atlantic Coast. Aniar means ‘From the West’ and the majority of the ingredients come from the land and shores around Galway. Chef JP McMahon’s passion for the local larder and the changing seasons is well-known, and his micro-seasonal, multi-course set menus are only confirmed once the day’s ingredients have arrived.
Cooking cleverly blends traditional and modern techniques, and contrasts in texture, temperature and acidity all play their part. With just 2 or 3 components, the delicate, well-balanced dishes have a certain purity to them; many are delivered to the tables by the chefs themselves; some with accompanying poems. There are great wine matches for every menu.